"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Italian Vegetable Soup Recipe

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This recipe for Italian Vegetable Soup, by , is from The Van Sessen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Van Sessen
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef, browned
1 Cup Onions, diced
1 Cup Celery chopped
1 Cup carrots, sliced
2 cloves garlic, minced
16 oz. can tomatoes
15 oz. can tomato sauce
15 oz. can kidney beans
3 Cups water
5 teaspoon beef bouillon granules
1 Tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 Cup cabbage, shredded
1/2 Cup elbow macaroni, uncooked
Garnish; grated Parmesan cheese

Directions:
Directions:
Combine the first 15 ingredients in a stockpot bring to a boil. Lower heat; simmer for 20 minutes. Add cabbage and macaroni; bring to a boil. Reduce heat and simmer until vegetables are tender; sprinkle with Parmesan cheese before serving.

Number Of Servings:
Number Of Servings:
10 Servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Fill and old-fashioned canning jar with this soup and deliver to a friend who's feeling under the weather.... she'll love it.

 

 

 

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